Cauliflower Toasts

“These taste incredible, but are also incredibly filling. Leave the size as is if you are using as light meal, but if you want to use them as an appetizer I would recommend using smaller toasts and making more than 6. Also, the mixture is heavy so you want to make sure you have a good thick slice of bread. I used Publix White Mountain Bread, and it worked nicely”

– Bobbie Jo

Ingredients

Directions

2 pounds SWP Cauliflower (thawed) 4 T olive oil 1/4 t crushed red pepper flakes 12 oz. mascarpone cheese, at room temperature 6 oz. Gruyere cheese, grated 4 oz. thinly sliced prosciutto, julienned 1/4 t ground nutmeg 6 large slices country-style bread Paprika (optional) Salt and black pepper

1. Preheat the oven to 400 degrees. 2. Turn the cauliflower upside down on a cutting board. Cut off and discard most but not all the stems, then cut the florets into small, 1/2-inch clusters. Place the florets on a sheet pan, toss them with the olive oil, red pepper flakes, 1 teaspoon salt, and 1/2 teaspoon black pepper, and spread them out in a single layer. Roast for 20-25 minutes, tossing at least once, until the florets are tender and randomly browned. Set aside to cool for 10 minutes. 3. Set the oven to broil and arrange a rack 6 inches below the heat. 4. Transfer the florets to a large mixing bowl and add the mascarpone, stirring to coat the florets evenly. Stir in the Gruyere, prosciutto, nutmeg, 1 teaspoon salt, and 1/2 teaspoon black pepper. 5. Toast the bread in a toaster until lightly browned, and place in a single layer on a sheet pan lined with foil. Mound the cauliflower mixture evenly on each toast and dust with paprika (if using). Broil the toasts for 2-4 minutes, until browned and bubbling. (Watch them carefully!) Sprinkle with parmesan cheese and serve